Prawn Tempura – battered prawns

This is simply battered prawns. I love anything Prawns. Sautéed, deep fried, grilled, baked, pureed in soup, I will eat it. I am that girl who not out of being greedy or anything will pick out a seafood dish on a dinner date. I eat meat and chicken everyday, so why not entertain my tastebuds on a special night out. I can hear some guys taking a step back and going back to their houses. Lol. Cheap skates are not welcome, thank you. Lol.

I have had Prawn Tempura more times than I can count. When I am visiting a coastal town on holiday, I gorge on as much seafood as I can, and if I can’t pronounce what is on the Menu, I always know what Prawn Tempura is in the local language. Lol. From holidaying in Nice, The Algarve, Lake Garda and Malta, it is Prawns and all kinds of seafood all the way. After a trip to Billingsgate Fish Market, it occurred to me that despite eating many portions of this tasty dish, I had never prepared it at home and I decided to take on the challenge and bring the restaurant experience into my dinner table. To save on costs, you can choose a wide variety of seafood cutting across the price scale, or you can simply do this with a filet of fish and you end up with the British style Fish and Chips I would like to say a big Thank You to Lamide Craig for the amazing shots. Too bad, I cant steal him away every time I cook. I will start plotting to pinch his camera though. Shhhhhhhh.

You will need

3 pounds of deveined prawns

1 egg

1 teaspoon of cayenne pepper

a pinch of salt

1/2 cup of flour

1 Knorr seasoning cube

1 teaspoon of curry powder

1 teaspoon of dried Thyme or 2 sprigs of fresh rosemary

Olive oil

2 tablespoons Chopped red onion

1 finely minced clove of Garlic

Preparation

1. Devein the prawns, leaving the tips, give it a good rinse and place in a deep bowl

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About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

Who would have thought they were this simple to make? You make cooking and it’s presentation so easy peasy. It’s a friend’s birthday today and thanks to you, I know what I’m taking over to her place. She’s gon’ love me more. Thanks Dooney.

Thanks a lot for sharing. Looks really easy and no mess…will try it out this weekend by God’s grace. Let me digress a bit…pls when bleaching palm oil, do you cover the pot? I usually don’t and end up being choked by the smoke..

Great Tally. Please always cover the pot. Start with high heat for the first few minutes then lower the heat and let it bleach slowly. After 10 – 15mins turn off the heat and leave it to cool undisturbed. As in don’t even touch the pot. Let it cool by itself. Only open the pot when you touch the body of the pot and it feels warm or even cold. I hope that helps

nice one and nice blog you have. can you put post breaker (dont know what else to call it )on your blog so that i can jump any post if i really dont wanna read it till the end? i could easily dash to a particular post without having to read all the ones i find not necessary? thanks in advance

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Oh Hi There

Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

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